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Hi.

Welcome to Baking with the Good Hair. A blog dedicated to simple, approachable recipes. All puns are intended.

CINNAMON RICOTTA CRESCENT TWIST

CINNAMON RICOTTA CRESCENT TWIST

Sometimes it just really feels like you cannot take a breath.

And in those times it is important to remember shortcuts. I love making dough from scratch, but every once in a while I need an assist from the Pillsbury Doughboy.

This crescent twist is one of the easiest things I have made for my blog. I started with Pillsbury’s crescent rolls, I added 4 ingredients and in about 30 minutes I had a beautiful twist to share with my sister for breakfast.

The crescent dough is flaky, buttery and a tad bit salty, so I decided to add the simple glaze to help add a bit of morning sweetness. Only two more ingredients and about 5 extra minutes!

It is so satisfying to tear off a piece and see the buttery layers (that you didn’t spend hours laminating) and taste the delicious ricotta, honey and cinnamon. It’s like as if a croissant and a cheese danish had a cinnamon-y baby!

So, shout-out to you Pillsbury Doughboy, you made my morning by making it easy.

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Cinnamon Ricotta Crescent Twists

Makes 1 large twist , about 6 servings

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Ingredients:
Crescent Twists:
  • ¼ cup whole milk ricotta
  • 1 ½ tablespoons honey
  • 1 teaspoon cinnamon
  • ⅛ teaspoon vanilla extract
  • 1 package Pillsbury Original Crescent Rolls

Icing, optional:

  • ½ cup powdered sugar
  • 1 teaspoons milk

Instructions:
  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl whisk ricotta, honey cinnamon and vanilla extract together until combined.
  3. Open the package of crescent rolls and place onto a clean, cool work surface. If the surface is too warm, the dough will get sticky and be hard to handle. Cut crescent rolls in half lengthwise so that you have 2 even portions.
  4. Unroll crescent rolls and press the perforations with your fingertips to close. Spread the mixture onto the center of each half, leaving about 1 inch on the long ends. Roll the dough into a tight log and press along the seam to seal.
  5. Make a cut along the center of each log and open slightly to let a bit of the cinnamon ricotta mixture spill out.
  6. Take the ends of each log and twist together tightly by crisscrossing each log over each other. Spiral the twisted dough into a tight circle. Place the dough onto lined baking sheet.
  7. Bake crescent twist for 20 to 25 minutes, or until golden brown.
  8. To make the icing, sift powdered into a small mixing bowl. Add milk and whisk until smooth. Add additional milk, 1 teaspoon at a time if a thinner icing is desired. Spoon the icing over the crescent twist.
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